Nutella Tart with Sugar Sprinkles. A delicious tart, simple and quick to prepare: perfect for breakfast and snack.
If you are looking for a quick and easy dessert to prepare, this is the perfect recipe. This tart is made with a sort of shortcrust pastry, but without resting time. The dough is enriched with chocolate flakes. Once baked, it is filled with a generous layer of spreadable cream.
The preparation is so simple that you’ll only need a bowl and a spoon. It’s the ideal dessert for a last-minute breakfast, a tasty snack, or to make children happy.
Be sure to try it; it will win you over at the first bite.
Now let’s see how to prepare the Nutella Tart with Sugar Sprinkles.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 2 tsp baking powder
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 lemon zest
- 1 lemon juice
- 1/3 cup sunflower oil
- 3.5 tbsp milk
- 1 cup all-purpose flour
- 1/2 cup chocolate (chopped)
Tools
- 1 Bowl
- 1 Spoon
- 1 Smart Mold
Nutella Tart with Sugar Sprinkles
In a bowl, add the egg, baking powder, sugar, flour, zest, juice of a lemon, milk, and oil. Start mixing with the spoon.
Add the other 1 cup of flour and the chopped chocolate.
Continue mixing with the spoon or by hand. The dough should be soft but not sticky. (The amount of flour varies depending on the size of the lemon).
Spread the dough with your hands inside the previously greased and floured 11-inch smart mold for tarts. Bake in a preheated static oven at 350°F for 20/25 minutes. Please check the cooking times based on your oven.
Remove from the oven and allow the cake to cool. Keep it upside down with the cavity facing up.
Spread a layer of Nutella and level it. Decorate with sugar sprinkles.
Storage
At room temperature, covered, for 3-4 days. The Nutella filling ensures long freshness.
FAQ (Frequently Asked Questions)
Can I substitute the Nutella?
With pistachio spread, artisanal hazelnut cream, or cherry/raspberry jam.
Can I substitute the oil?
Yes, with 1/2 cup of melted butter
